Bring 1 quart of Goats Milk to a simmer, (just below a boil). Pour in the juice from the lemons and the salt. Turn off the heat. Let it sit for 2-3 minutes and stir slowly with a wooden spoon for 1 minute. Set up bowl with a colander lined with cheese cloth. Pour the cheese into the colander. The liquid that runs through should be poured out. Let sit in cheese cloth for a few minutes and then pull together cheese cloth to be able to tie the top. Cool in the refrigerator for 1 hour. Serve with basil or herb pesto and a sprinkle of lemon zest sliced warm bread.